Begun Sundari is a Bong style flavorful eggplant fry that is beautified with few basic seasonings. Hence the name - Begun Sundari. The eggplants are sliced into half and then marinated with a pinch of salt, turmeric powder. red chili powder and mustard oil.
They are then shallow fried and garnished with butter, sesame seeds, roasted cumin powder, pepper powder, green chilies and chopped coriander leaves. For more variation, you can drizzle some kasundi over them. It tastes awesome and can be served with either rice or chapatti. So check out the step by step pictorial recipe to prepare my version of this popular Bong delicacy.
- 4-5 long eggplants
- 1/4 tsp. salt
- 1/4 tsp. turmeric powder
- 1/4 tsp. red chili powder
- 3 tbsp. mustard oil
- 1 tsp. butter
- 1 tbsp. roasted sesame seeds
- 1/4 tsp. roasted cumin powder
- pinch of pepper powder
- 1 tbsp. coriander leaves, chopped
- 1 tsp. green chilies, chopped
Wash the eggplants and rinse them well. Cut them into half and score them with the tip of a knife so that they are evenly fried.
Marinate them with turmeric powder, red chili powder, salt and 1 tsp. mustard oil for 5 minutes.
Heat remaining oil in a pan and shallow fry the marinated eggplants, in batches on both sides till golden in colour.
Transfer them to a plate. Apply some butter over them and garnish with roasted sesame seeds, roasted cumin powder, pepper powder, coriander leaves and chopped green chilies. Enjoy with rice or chapattis for a comforting meal.
Note -
Typically roasted poppy seeds are sprinkled over the fried eggplants. However, I had to substitute it with sesame seeds as the former is unavailable at my place of residence.
Heat remaining oil in a pan & shallow fry them on both sides till golden in colour.
Transfer them to a plate. Apply some butter over them.
Garnish with roasted sesame seeds, roasted cumin powder, pepper powder, coriander leaves & chopped green chilies.
Enjoy with rice or chapattis for a comforting meal.
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